Holiday Cookbook + Apron Giveaway

by hungrysofia on 16 December 2012

A few weeks ago, I decided to make Cannelle et Vanille‘s Aran Goyaga’s Swiss Chard, Pear and Gruyère Tart from her new cookbook, Small Plates and Sweet Treats. I’m not sure how to describe this beautifully photographed book except to say that it glows. It actually glows.

This recipe in particular combines all the elements I love – a new way to look at the dwindling fall market produce and a reason to use the variety of gluten-free flours and starches I accumulate but don’t use nearly enough. Still, I hadn’t planned on writing about it when I first made it, wanting to take it on as a fun weekend recipe without stopping for pictures. Now that I’ve had it, it’s too good not to share – and not just the recipe but the whole book. And, of course it’s also pretty, so I couldn’t resist taking a few quick shots.

Because I hope you’ll want to start using the book right away, I’m including one of our La Filosofia aprons. My sister and I have had so much fun developing the line and building our store this past year. It’s been our first holiday season and we’ve had more than a few elf days wrapping them in butcher paper and kitchen string to get them out the door. We’re excited to offer a small thank you for all the support you’ve given us – visiting the site, sending comments, placing orders, and in general keeping it all going. Please note that the puppy is not included.

To enter, you only have to leave a comment below between today, December 16 and Sunday, December 23, midnight (EST). It’s not required but if you’d like to share what you’re most looking forward to enjoying this holiday then that would be fun too. Please note the following: one winner will be selected at random for both prizes, there is only one entry per person, the prize must be shipped within the United States, and must be claimed withing 72 hours or another winner will be selected.

Make the crust:
1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.
2. Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.
3. Turn the dough out onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes.
4. Preheat the oven to 375°F (190°C). Lightly dust your (preferably cold) work surface with superfine brown rice flour and roll out the dough to a ¼-inch thickness. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.
5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)

Prepare the filing and bake the tart:
1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.
2. Add the Swiss chard, white wine, ½ teaspoon of the salt, ¼ teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.

3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce (30 g) of the Gruyère, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining 1 ounce (30 g) Gruyère.
5. Bake at 375°F (190°C) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.

I am so glad that I found this blog! I am looking for a new recipe to try for Christmas and I have been lurking around for over an hour! I love trying new recipes at Christmas and spending time with my family around the holidays. Thanks so much for hosting this giveaway!

I am so glad I have found this blog! Everything looks amazing and I am so excited to start making some of your dishes. The Swiss Chard, Pear & Gruyère Tart looks just absolutely amazing and cannot wait to make this with my sister. This will be a new addition to our Three Kings Dinner. Thank you.

I love your blog! I am most looking forward to Christmas morning with my family. It is a tradition that me, my siblings, and mom get breakfast started (sausages, biscuits, orange juice) and my aunt, uncle, and cousins come over and we exchange gifts. We always have a German stollen that my granny made us. My mom has taken over stollen-duty, and I’m trying to learn too.

What a gorgeous tart and like always the photography professional, crisp, original and alluring like a magnet. The pear and Gruyere combination along with the tartness of the greens makes for a winning threesome of flavors. I adore Gruyere, after Parmesan Regianno, Stilton Blue, Swiss Fontina, French Etorki and a few others it’s one of the worlds best cheeses. I always leave a suggestion so why break with tradtion. A great quality smoked ham, Gruyere and a fabulous very crusty artisanal bread (Freanch, Italian or whatever) make for a delicious sandwich (no mayo or anything else). I have also grated Gruyere into my Cuban Malanga fritter batter and the reviews were very favorable (no syrup of course).

I am most looking forward to my annual trying to replicate the exact flavors of my mom’s Cuban dishes. I try for myself all year, but with a holiday audience…
I find the flavors of our memories are fun and challenging and keep me trying to perfect some of her dishes over and over. She was an amazing Cuban cook.